Gluten-free lemongrass chicken pasta salad

Instructions

1 Place chicken, paste, ginger, lemon juice and 1 tablespoon olive oil in a shallow bowl, mixing well to combine. Cover and refrigerate for 15 minutes.

2 Meanwhile, cook pasta according to packet instruction. Drain, reserving ¼ cup cooking liquid. Transfer pasta to a large serving bowl. Add reserved liquid to stop pasta from sticking.

3 Lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Add marinated chicken and cook for 5–6 minutes each side or until golden and cooked through. Remove from pan and set aside.

4 Add remaining ingredients to pasta, tossing gently to combine. Roughly chop cooked chicken and add to salad. Season with freshly ground black pepper and serve with extra fresh herbs.